Mexican chicken stew with rice and beans

This recipe is from the latest good food magazine. We really enjoyed it, but then we tend to love mexican anything! I ate the leftovers in a couple of tortillas for my lunch. It’s not particularly revolutionary but it’s a good basic meal.

1 onion
2 peppers
1 tbsp chipotle paste (recipe said 3 but I scaled it right down for panther… Which worked as she enjoyed it!)
2 cans tomatoes
4 chicken breasts (I used just over 2, as bought a packet of fillets)
Rice (recipe said 140g to serve 4-5 people. Didn’t thin this was enough so I allowed my normal 50-60g per person)
Can pinto beans (I used borlotti as there weren’t any pinto)
Fresh coriander
Lime juice
1 tbsp sugar

Chop onion and peppers and fry in oil for a few mins
Add the chipotle paste and stir for 1 min, then add tomatoes
Add the chicken, with up to a can full of water (I didn’t add any water as I’d used less chicken in the first place)
Simmer for 20 mins until chicken is cooked
Cook the rice (12-15 mins normally) adding the beans for the final minute
Drain rice and stir in coriander, lime juice and seasoning
Once cooked take the chicken out and shred it with 2 forks
Stir back into the stew and add sugar and seasoning
Serve the stew with the rice, and if you fancy it some yoghurt, or other mexican accompaniments

Good food gives this as 361 calories, 5g fat and very healthy, but this will alter with using less chicken and more rice as I have done.

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